Multi-model processing strategies for protein-enhanced pea bread

Incorporating peas into bread formulations presents environmental, nutritional and economic benefits. Optimizing functional properties of pea flour is crucial for consumer acceptability, yet remains underexplored. This study investigated multi-model processing strategies, roasting (R), ultrasound (US), and microwave (MW), applied individually and in combination, to enable the incorporation of 35% pea flour into wheat bread. Pea flour addition significantly improved the nutritional profile. Irish pea bread roasted (IP + R) increased water absorption and mitigate off-flavours. Among all treatments, the combination of roasting, US, and MW resulted in bread with higher specific volume, softer crumb texture, and a more balanced flavour profile. Non-treated Irish pea bread (IP) showed better nutritional potential but lower loaf volume compared to Commercial pea bread (CP). Pea composition and milling affected bread quality. Overall, combined physical processing strategies provide a powerful tool to enhance both nutritional value and technological performance in legume-enriched bakery systems.